These Walnut Spice Cookies taste like home to me. My grandmother used to make these cookies all the time. The recipe came out of one of her old cookbooks. I was so happy that I was able to convert it successfully to gluten free. While Gramma made these cookies year round, I tend to only make them during the holiday season. It would be bad if I baked them more often because I eat them for breakfast, lunch and dinner as long as they are around.
These cookies may never win a beauty contest and even dressed up, they are certainly not the prettiest of holiday cookies, they are delicious! Filled with my favorite spice trifecta, combined with the crunch from walnuts and raw sugar, these sweetly spicy cookies are a hit wherever I take them.
I love the combination of cinnamon, nutmeg and allspice, there is something very comforting about that combination to me. Many of my family’s holiday recipes have this combination of spices in them.
These cookies are perfect for holiday parties and cookies exchanges. Make sure you make some for yourself because there won’t be any left for you to bring home!
For more delicious gluten free recipes for the holidays, please visit our recipe page.
| Prep Time | 20 minutes |
| Cook Time | 8-10 minutes |
| Servings |
dozen
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- 8 tbsp butter unsalted, room temperature
- 8 tbsp vegetable shortening
- 1 1/2 cup light brown sugar may use dark brown sugar
- 2 eggs large, room temperature
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 2 1/2 cup all purpose gluten free flour mix with xanthan gum *see note below
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1 cup walnuts chopped to preferred size
- 1/3 cup raw sugar for topping, if you don't have raw sugar, substitute granulated sugar
Ingredients
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- In a stand mixer, cream butter and shortening until light and creamy.
- Add brown sugar and blend until well incorporated.
- Add eggs and vanilla and blend until well incorporated.
- In a separate bowl, combine baking soda, baking powder, flour, xanthan gum if needed, cinnamon, nutmeg, allspice. Whisk until well combined.
- Slowly add whisked dry ingredients to the stand mixer in small batches, blending well after each addition. When all of the dry ingredients have been added, blend on medium for one minute to ensure all ingredients are incorporated.
- Add chopped walnuts to bowl and mix on low until well incorporated.
- Scoop out cookie dough by rounded teaspoon, lightly roll into a rounded shape and press top lightly into raw sugar. Place cookie on a silicone baking mat or parchment covered cookie sheet. If desired, sprinkle with a colored sanding sugar for decoration before baking.
- Bake at 350 degrees for 8 - 10 minutes or until lightly golden and edges are set.
- Place the cookie sheet on a cooling rack for a couple of minutes to allow cookies to finish baking. Remove cookies from pan and allow to cool completely.
*If your gluten free flour mix does not contain xanthan gum, add 1 teaspoon xanthan gum to your flour mix.
To freeze cookie dough, prepare cookie as if for baking, but do not top with sugar. Measure out the individual cookies on to a cookie sheet and place cookie sheet into freezer until cookies are frozen. Remove cookies from cooking sheet and place in a plastic freezer bag until needed. To prepare, remove from freezer and place on a silicone baking mat or parchment paper covered cookie sheet. Allow fifteen minutes to come to room temperature, top with sugar before baking according to directions.
This Walnut Spice Cookies recipe is gluten free, dairy free and vegetarian.
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